60 minutes
A rich and savory gratin featuring Brussels sprouts, bacon, and a creamy, cheesy sauce.
Bacon, cut into 1/2-inch lardons
0 lb
tablespoons
Brussels Sprouts, split in half
0 lb
Shallots, finely minced
cups
cups
to taste
to taste
Gruyère Cheese, shredded
0 oz
1. Preheat Oven
Preheat your oven to 425°F to ensure it's hot and ready when you need it.
2. Cook Bacon
Begin by heating a large straight-sided sauté pan or Dutch oven over medium heat. Add the butter and bacon to the pan. Cook for about 8 minutes, allowing the bacon to render its fat and become well browned.
3. Add Brussels Sprouts
Add the halved Brussels sprouts to the pan. Cook them for about 4 minutes, stirring occasionally.
4. Add Shallots
Once the Brussels sprouts are lightly browned, add the minced shallots to the pan and cook for another minute until they are softened and aromatic.
5. Add Cream
Pour in the heavy cream and scrape the bottom of the pan to incorporate any browned bits into the mixture. Adjust the heat to maintain a gentle simmer and cook for about 20 minutes, stirring occasionally. The cream should reduce by half and coat the Brussels sprouts.
6. Season Mixture
Season the mixture with kosher salt and freshly ground black pepper to taste.
7. Transfer to Casserole
Transfer the Brussels sprouts and cream mixture to a casserole pan, spreading it out evenly. Sprinkle the shredded cheese over the top.
8. Bake Gratin
Place the casserole pan in the preheated oven and bake for about 20 minutes. The edges should become bubbly, and the cheese should melt and develop a golden-brown crust.
9. Serve
Serve the Brussels sprout and bacon gratin immediately, while it's hot and the cheese is still gooey.
Replace Brussels sprouts with thinly sliced potatoes, and bacon with diced ham. Choose Gruyère cheese for its classic melting quality to complement the potatoes.
Use sweet potatoes and flavor your béchamel with fresh sage. Add a crunchy pecan topping for extra texture and autumnal flavor.
For a vegetarian option, use a combination of mushrooms and Swiss chard, incorporating Gouda or Fontina cheese for a smooth melt.
Swap out the traditional gruyere with smoked gouda or sharp white cheddar for a different depth of flavor. Add a sprinkle of blue cheese or feta on top before baking for a tangy kick.
Combine a mix of root vegetables like parsnips, carrots, and turnips, and flavor your sauce with thyme. A hardy cheese like Parmesan could work well here.
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